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Sausage Ravioli Filling

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4.0 by 65 people

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  • Makes: 6 servings
  • Makes: 1 cup filling (enough for 6 servings)
  • Start to Finish: 20 mins

Sausage Ravioli Filling

Directions

  1. In a large skillet, cook sausage over medium-high heat until brown, using a wooden spoon to break up sausage as it cooks. Stir in spinach; cook and stir until wilted. Drain off fat. If mixture is too coarse to stuff ravioli, transfer to a food processor or blender; cover and process or blend with several on/off pulses until chopped.
  2. In a medium bowl, combine egg yolk, ricotta cheese, sage, and nutmeg. Stir in sausage mixture. Cover and chill until needed.

Homemade Ravioli

Directions

  1. In a large mixing bowl, add all of the ingredients, and mix until the ingredients come together to form a dough. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 to 15 minutes. Wrap in plastic wrap and set aside.
  2. Preheat the oven to 350 degree F.
  3. Combine the beef, veal, onion, celery, carrots, salt, and pepper in a roasting pan and roast until cooked through, about 1 hour. Let cool.
  4. Add the spinach, then grind ingredients in a meat grinder with a fine grind. Add the eggs and cheese, and mix well to create a paste-like texture.
  5. Roll out the dough on a floured surface using a rolling pin. Make a large, very thin layer of dough. Spread out a thin layer of filling on half of one side of the dough, using a spatula. Fold the dough end over the filling side of the dough. Mark the filled dough with a ravioli marker (ravioli rolling pin). Cut ravioli out using a ravioli cutter. Freeze until hard.
  6. Make an egg wash by mixing together the eggs and milk. Add the ravioli to the wash, then dip in the seasoned bread crumbs. Refreeze until ready to fry.
  7. Preheat a deep fryer to 350 degree F.
  8. Fry the ravioli until golden brown. Serve hot on a plate sprinkled with freshly grated Parmesan on top and tomato sauce on the side.

Nutrition Facts (Sausage Ravioli Filling)

  • Per serving:
  • 249 kcal cal.,
  • 11 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 162 mg chol.,
  • 287 mg sodium,
  • 25 g carb.,
  • 1 g fiber,
  • 0 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (2)

65 Ratings
1212 Days Ago
Made this last night and thought it was great. I used the fresh sage and did use the food processor to get the sausage to a finer consistency. I tripled the recipe and the result was enough filler for 48 raviolis (about a tablespoon of filling in each). Which makes me wonder about serving size - 'cause that's not even 3 raviolis per serving?
1476 Days Ago
I made this recipe a few times. Very simple to make. Make sure its chilled before you use it. Makes for easier handling. I switched out the Sausage for ground turkey thighs on a few occasions. All in all it was a solid recipe, the family loved it. Another variation we did was to use ground chicken and Gorgonzola cheese..

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